Team Information

Competition/Cooking Rules

Chili Definitions:

• Red Chili is defined as a spicy stew containing any combination of spices and ingredients, cooked with MEAT and having a red hue (may have beans and/or pasta.)
• Red Vegetarian Chili is defined as a spicy stew containing any combination of spices and ingredients EXCEPT meat cooked to a red hue (may have beans and/or pasta.)
• International Chili Society cook-off rules DO NOT apply.

Minimum Chili Amounts:

• Amateur teams are required to cook a minimum of three (3) gallons.
• Professional teams are required to cook a minimum of seven (7) gallons.
• Teams may prepare as many gallons as they wish.
  The more chili you make, the better your chance to win!
• Teams not preparing the minimum amounts will be disqualified from the competition.

Cooking Times:

• There shall be a one-hour preparation period and a three-hour cooking period.
  See above schedule for times.

Ingredients:

• No ingredients may be pre-treated in any way prior to the preparation period – the only exceptions are canned goods, grinding and/or mixing of spices, pre-soaked beans, and pre-cut or ground meat. All other ingredients shall be chopped or prepared during the preparation period.
• NOTHING MAY BE PRE-COOKED. (This includes smoked meat.)

Contestants Must Supply:

• All their ingredients and utensils (one ladle will be provided)
• Contestants are allowed (but not required) to give away bread, crackers, corn chips, and/or other toppings to spectators. NO BREAD BOWLS.
• For everyone’s safety, NO GLASS CONTAINERS are permitted on the Boardwalk.
• Coleman-type stove (non-liquid fuel ONLY). Please pre-test all stove gas hose lines before the event. Using soapy water to locate leaks in the hose or fittings is recommended. Leaking propane systems cannot be used for cooking.
• If you intend to use a table-top butane stove, you must supply a non-flammable tile-type surface to place on top of the table.
• Propane tanks must be no bigger than 5 gallons/20lbs (typical BBQ size) and must be secured. You may have one extra tank for back up.
• There is NO ELECTRICITY available. Gasoline is prohibited.
• ABC type fire extinguisher. (MUST be a minimum of 2A10-BC, bigger will be accepted.) This identification can be found on the label. All fire extinguishers are to be certified.
• A 10×10 covering/canopy is recommended. 
• Decorations for your booth and cooking area are encouraged.  An award for Best Theme will be given based on booth theme and décor.
• Decorations may NOT be attached to Boardwalk walls, rides, or other structures. No helium cylinders allowed.
• All team members, decorations, and cooking assistants must be INSIDE the designated booth space. For security reasons, no masks allowed.

The Santa Cruz Beach Boardwalk Will Supply (on event day):

• One (1) 6 ft. table and 10×10 cooking area. All booths should not exceed 10×10 or 8′ in height.
• One 2oz serving ladle
• Two trash bags- Teams are responsible for cleaning up their cooking areas
• One Parking Pass
• Two Ride Wristband Vouchers for the Santa Cruz Beach Boardwalk
• Two complimentary event T-shirts
• People’s Choice Ballot Box
• Taste Ticket Ballot Box